BrandNewCake Cake base & Biscuit mix 1kg
A versatile mix, that is the Brand New Cake Cake base & Biscuit mix. You can use it to bake a variety of biscuits, slops and cakes. Also make delicious filled cakes and canoes with the mix. In addition, you can also use this pastry mix perfectly for making cake bases for fruit pies and cheesecakes.
Below are several recipes to make with this mix.
Recipe for dough
Mix 500g mix with 155g butter and 50g egg (1 piece).
General preparation
Knead the batter into a firm dough and leave to set in the fridge for about 1 hour.
Preparation for biscuits
1. Preheat the oven to 180°C (hot-air oven 160°C)
2. Roll out the dough to a thickness of about 3 mm and cut out the biscuit shapes.
3. Bake the biscuits for about 12 minutes and let them cool.
Preparing for an apple pie
1. Preheat the oven to 170°C (hot-air oven 150°C).
2. Roll out the dough to a thickness of about 5 mm.
3. Line a baking tin of Ø 22 - 24 cm with baking paper and spray the edges with Brand New Cake baking spray. You may want to dust the mould with some breadcrumbs, which will catch the moisture of the apples.
4. Cover the baking tin with the dough, then fill the tin with 1 kg of apple pieces, cinnamon and sugar.
5. Place a grid of strips of dough on the apples and brush the strips with a beaten egg.
6. Now place the apple pie in the oven and bake for about 50 minutes until golden brown.
7. Let the tart cool in the mould.
Preparation for 2 slops
1. Preheat the oven to 180°C (hot-air oven 160°C)
2. Roll out the dough to about 8 mm thick.
3. Grease the slipper ring and punch out the bottom with the slipper ring. Remove the excess dough.
4. Mix approx. 150 g of the pastry with half an egg (25 g) . Spread half of the sponge mixture with a spoon or piping bag over 1 pastry base. Make sure you leave about a 1cm border free of the sponge. <5. Bake the slipper for 25-30 minutes. Immediately after baking, remove the ring and let the slipper base cool completely.
6. The base is now ready and the slipper can be finished with a topping of your choice. Pastry cream or Swiss cream is often used for this. Swiss cream is made by carefully folding 1 part whipped cream into 2 parts pastry cream. Then top the cream with fruit. (e.g. fresh strawberries or apple pieces mixed with cinnamon and sugar)
Preparation for filled cakes
1. Heat the oven to 180°C (hot-air oven 170°C).
2. Roll out to about 3 mm thick. Then cut out an even number of rounds with a serrated cutter (approx. 9 cm diameter). Lay half of the dough rounds on a baking tray lined with paper and place a ball of the prepared almond paste on top. <3. Moisten the still visible edges of the dough a little with water and press the other half of the dough rounds on top, pressing the edges gently. If necessary, you can re-stick out the cakes for a prettier result. <4. Brush the cakes with beaten egg and press some (half) almonds into the cakes and brush them again with beaten egg.
5. Bake the cakes for about 30 - 35 minutes until light brown and cooked. After baking, let the cakes cool on the wire rack.
You can also use the mix to make delicious canoes and randos,click here for the recipe.
Ingredients
Wheat flour, sugar, lupin flour, raising agents E450, E500, maize starch, natural flavouring. This product is manufactured in a facility that also processes cereals, egg, soya, milk and lupin.
For allergens, see fat printed ingredients.
Nutritional value per 100g
Energy value: 1497kJ / 357kcal
Fats: 0.9 g
of which saturated: 0.1 g
Carbohydrates: 78 g
of which sugars: 36.9 g
Fibre: 2.2 g
Protein: 7.4 g
Salt: 1.385 g
Specifications
- Content: 1 kg
- Suitable for different products
- Store in a dry and cool place
BrandNewCake Cake base and biscuit mix 1kg 
